ASSISTANT COOK

Before Service: Stock stations, chop ingredients, and prep tools (mise en place).During Service: Cook and plate food orders quickly and accurately according to recipes and senior chef instructions. After Service: Clean workstations, store leftover food safely, and prep the area for the next shift.

Grill: Cooks meats, fish, and vegetables on a grill. Sauté: Prepares pan-seared dishes and sauces. Fryer: Handles deep-fried foods like appetizers and side dishes. Garde Manger: Prepares cold items, salads, and cold appetizers.

Qualifications/Requirements: High school diploma or GED equivalent (some employers accept students). 1–2 years of hands-on cooking experience in a restaurant, hotel, or food service setting. Culinary training or a vocational degree is often preferred by fine-dining establishments